Toast the Almonds: Place the sliced almonds in a small, dry skillet over medium heat. Stir frequently until they turn a light golden brown and release a nutty aroma, about 2-4 minutes. Be vigilant to prevent burning. Remove from heat and set aside.
Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven with a lid, warm the olive oil over medium-low heat. Add the minced shallots and cook gently, stirring occasionally, for 6-8 minutes, or until they have softened and become nearly translucent.
Incorporate Garlic and Tomato Paste: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, ensuring it doesn't brown. Add the tomato paste to the pot, stirring it into the shallot and garlic mixture for 1 minute to deepen its flavor.
Bloom Spices: Introduce the Baharat, sweet paprika, smoked paprika, and cayenne pepper to the pot. Stir constantly for 1.5-2.5 minutes over low heat, allowing the spices to toast and become fragrant. This step is crucial for flavor development, but be careful as spices can burn easily.
Build the Stew Base: Pour in the diced tomatoes (with their juices). Add the cubed sweet potato, brown sugar, and 1 ⅛ teaspoons of salt. Stir well to combine all ingredients.
Simmer the Stew: Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Allow the stew to cook for 15-18 minutes, or until the sweet potato cubes are tender when pierced with a fork.
Thicken and Meld Flavors: Remove the lid and continue to simmer gently, uncovered, for an additional 10-15 minutes, stirring occasionally. This will allow the sauce to reduce and thicken to your desired consistency.
Final Additions: Taste the stew and adjust seasoning with more salt or black pepper if needed. Gently stir in the cooked chickpeas, dried barberries (or blackcurrants), and pitted Kalamata olives. Allow them to heat through for about 5 minutes.
Finish and Serve: Remove the stew from the heat and stir in the fresh lemon juice for a touch of brightness. Serve hot over a bed of fluffy quinoa or couscous, garnished generously with the toasted sliced almonds.